SPINACH-STUFFED BEEF TENDERLOIN Recipe

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This recipe for SPINACH-STUFFED BEEF TENDERLOIN, by Carol Bradshaw, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Directions:

Directions:

In a large nonstick skillet, saute mushrooms and onions in 1 T. oil for 2 minutes. Add half of the garlic, cook until they are tender. Add spinach, 1/2 tsp salt and cayenne. Cook until the spinach is wilted. Remove from the heat; set aside.

Cut a lengthwise slit down the center of the tenderloin to with-in 3/4 in. of bottom. Open so meat lies flat. Spread with spinach stuffing. Fold one side of meat over stuffing; tie several times with kitchen string. Rub remaining oil over beef. Combine the onion powder, pepper, and remaining garlic and salt; rub over beef. Place on a rack in a shallow roasting pan.

Bake uncovered, at 425 for 45 minutes or until a meat thermometer reaches desired doneness.

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